Recipe by McCormick® Gourmet Collection®
"Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves. This recipe was developed for McCormick by Southern Living Cooking School."
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butter or margarine, softened
McCormick® Gourmet Collection® Crushed Rosemary
carrots, peeled and cut into 2-inch pieces
parsnips, peeled and cut into 2 inch pieces
McCormick® Gourmet Collection® Coarse Grind Black Pepper
Great base recipe! I added 1/4 chopped apple, a 1/8 tsp each of allspice and nutmeg. I did the vegetables on the stovetop, with 3/4 cup chicken broth. When the vegetables were tender, I drained and covered them, reserving the cooking liquid. Then reduced the liquid by boiling to 1/4 cup, pouring over the vegetables at serving time. We all loved it, even my husband who professes to dislike parsnips.
Easy to make; beautiful presentation. Delicious! I served with a spicy chicken dish and the sweetness of the vegetables was a good compliment. Used Smart Balance margarine instead of butter or margarine. No problem.
Oh man! I've never eaten parsnips before. This was sooooooooo good. I only had half the amount of parsnips and carrots called for, but I didn't decrease the sauce by much. It was fantastic.
Very easy & tasty. Used regular dried rosemary and crushed it. Made on the shelf under the pork roast 325F oven cooked same time as roast but checked every 30minutes to turn and make sure did not dry out.
I used fresh thyme instead of rosemary, I blanched the vegetables first, then drained it well because my kids like softer vegetables and everyone really enjoyed the dish. I even at the leftovers for lunch by itself. It would go really well with ham.
The flavour was good with this, but the veggies were a little dry coming out of the oven. Overall, I'd make it again.
WONDERFUL! I made this last night and everyone raved over them. I will make them for Thanksgiving and Christmas dinner.
So easy to.
Glaze was really good - but we thought the parsnips tasted a little odd. I cut the carrots in 1" strips and cut them in half, and they came out just right.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Rosemary Roasted Parsnips and Carrots
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 62
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